Gut Friendly Classic Sourdough Bread
There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf from a screaming-hot Dutch oven, and this sourdough delivers that moment every single time. What makes this bread genuinely gut-friendly is the long fermentation process — the wild yeast and bacteria in the active starter work through the dough over many hours, breaking down gluten and phytic acid in ways that commercial yeast simply cannot replicate. That extended bulk fermentation, followed by an overnight cold proof in the refrigerator, gives the microbes plenty of time to do their thing, resulting in a loaf that is far easier on digestion than a quick sandwich bread from the store. The blend of bread flour and whole wheat flour adds a subtle nuttiness and extra fiber to the crumb without weighing the loaf down. Stretch-and-folds build structure gently, so you get that open, airy interior and blistered crust without any heavy kneading. The ingredient list is beautifully short — just starter, water, two flours, and salt — so there are no additives, preservatives, or mystery ingredients to worry about. Let it cool fully before you slice, and you will be rewarded with a crumb that is tender, chewy, and genuinely worth the wait.
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Learn more →Ingredients
12 servings
- 50 g active sourdough starter (100% hydration, fed and bubbly)
- 375 g lukewarm water (about 90°f / 32°c), divided
- 450 g bread flour, plus more for dusting
- 50 g whole wheat flour
- 10 g fine sea salt
Instructions
- 1
In a large mixing bowl, whisk together the sourdough starter and 350 g of the lukewarm water until the starter is fully dissolved and the mixture looks milky and slightly foamy.
- 2
Add the bread flour and whole wheat flour to the bowl and mix with your hand or a stiff spatula until no dry flour remains and a shaggy dough forms. Cover the bowl and let the dough rest for 30–45 minutes (autolyse).
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